The Gelderland van Morgen project supports entrepreneurs in the hospitality, healthcare and catering sectors in making the food supply more sustainable. The focus is on eating more plant-based food and wasting less food. Within a consortium of more than 36 partners, Greendish is taking up the challenge: in the hospitality, catering and healthcare sector, ‘greening’ more than 10 million plates and wasting 15 to 25% less food. This should result in a CO2 reduction of 30-40%.
The project “Children, climate and healthy eating behaviour” investigates whether primary schools can combine the greening of their schoolyard with the provision of food education. In addition, it will be investigated whether the combination of these activities leads to both positive effects on the climate and biodiversity in the schoolyard and the eating behaviour of children.
The Green Deal Food Forests partnership has completed a successful start-up phase, in which food forestry has shown itself to be a valid, innovative and inspiring form of integrated land use and food production. In the future, the momentum gained will be used to expand and deepen the cooperation for a national scale-up, and to help develop the necessary infrastructure.
Stichting Goeie Grutten has supported the production of a documentary about Herenboeren. Herenboerderijen are cooperative small-scale, mixed farms that are co-owned by non-farmers. These farms produce demand-driven sustainable, healthy and palatable food. www.herenboeren.nl
In a multi-disciplinary project at Wageningen University experts research using water lentils (duckweed) as a green and high-quality protein source for food. The biomass of duckweed grows fast and water lentils provide ten times more protein per hectare than soybeans. www.wur.nl
Kromkommer is a foundation that has been encouraging minimizing foodwaste for a few years already. It started with producing soups from vegetables that were disapproved for human consumption because of their looks. The brand Kromkommer was used for this and characters were supporting its communication. In 2020 the foundation decided to launch
The purpose of project Eplucheur is to extract value from the “waste” of the mango. The peels contain a lot of fibre and the kernels are a source of valuable oil. A research with Wageningen University has started with the aim to valorise this new value chain. yespers.com/eplucheur